Once I start start baking with strawberries, I just can’t stop! Maybe it’s because I bought more strawberries than I could possibly eat before I left for Vancouver. I needed to use it up somehow, and I have made my fair share of this smoothie bowl to last me a lifetime.
Time for something new. How about these cute little mini strawberry chocolate chip muffins?
I am a sucker for anything mini. Give me a mini cheesecake any day and it will be gone in a second. And I know I’m not the only one who loves things in mini form. One of the most popular recipes on my blog are these mini shepherd’s pies, which can be made in a muffin pan.
But I don’t want regular sized muffins today. These mini strawberry and chocolate chip muffins are the perfect snack, and make me feel like I can keep eating as many as I like because they are so small. Which means I can eat the whole pan right? …Right?
And they are made with sweet pieces of fresh strawberries, so obviously I just made you some health food right here. The addition of whole wheat? Healthy breakfast food. Practically bikini body food right here.
Maybe I can’t trick you into thinking these fluffy muffins are the equivalent of eating a kale salad, but I might be able to trick convince you that you should make these this summer. It is such an easy recipe, you really have no excuse NOT to make them.
This summer, you are bound to have some juicy strawberries lying around your house that need using. And if you have those strawberries, I can almost guarantee that you will have the remaining ingredients.
Mini Strawberry and Chocolate Chip Muffins Ingredients
Don’t think you need anything fancy to make these muffins. These are the wholesome ingredients to make these easy strawberry muffins:
- all-purpose flour
- whole wheat flour (or another cup of all-purpose)
- baking powder
- baking soda
- egg
- brown sugar
- melted butter
- milk
- vanilla extract
- mini chocolate chips
- fresh strawberries
That’s it! Basically your pantry essentials.
Equipment
- mini muffin tin
- mini muffin cups
- medium bowl
- large bowl
- small ice cream scoop (optional)
- toothpick (or cake tester)
Tips
Storage: Store these store these muffins in an airtight container at room temperature for 2-3 days. You can also store them in the fridge for up to 7 days, however this may result in dry muffins.
Freezing: These mini muffins freeze very well. Just place in a large ziplock bag and place in the freezer for up to 3 months.
Do not overmix the batter! The thick muffin batter is easy to overmix, but remember to stop mixing as soon as the ingredients are combined. It is best to mix the batter with a rubber spatula rather than a hand or stand mixer to prevent overmixing. If you overmix the batter, you will not get the fluffy texture that you are looking for in these muffins.
Variations
Swap out the chocolate chips. Try using white chocolate or dark chocolate chips for a different alternative.
Experiment with other berries. I love the big chunks of strawberries in these mini muffins, but you can definitely replace them with whatever juicy berries you have lying around your house.
Make mini strawberry cupcakes. Just top these mini muffins with your favorite buttercream. For a more intense strawberry flavor, add some chopped strawberries or strawberry sauce to the buttercream.
More Muffin Recipes
Like these Mini Strawberry and Chocolate Chip Muffins? Then you will love these homemade muffins:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Mini Strawberry Chocolate Chip Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or another cup of all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1/3 cup brown sugar
- 1/4 cup salted butter, melted
- 3/4 cup milk of choice
- 1 1/2 tsp vanilla extract
- 1 cup mini chocolate chips
- 1 cup strawberries, diced
Instructions
- Preheat the oven to 350°F. Grease a mini muffin pan and set aside.
- In a medium bowl, mix together the flours, baking powder and baking soda. Set aside.
- In a separate bowl, mix together the egg and sugar until fully combined. Add in the butter, milk and vanilla until fully incorporated.
- Mix in the dry ingredients to the wet ingredients until just combined. Do not overmix! Fold in the chocolate chips and the strawberries.
- Scoop some batter into the prepared muffin pan, around 3/4 full. Bake for 8-10 minutes. Remove and let cool.
Notes
- Store these muffins in an airtight container in the fridge for up to 5 days.
Nutrition
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Oh yum! They do kinda look like cookies 🙂
Delicious
These mini muffins look great Cathleen…and I love the combination of strawberries and chocolate.
Hope you are having a fabulous week 🙂
It doesn't get much better than the combination of chocolate and strawberries. These are so cute. I'd eat about ten of them.
I love things mini too. These muffins are so cute and the combination of flavour is unbeatable!
Perfect tiny bites of delicousiness. The grandkids would love these as a snack. Great for taking when travelling too.
Agree! And great for no bake during the summer too 😉
Chocolate and strawberries really were made for each other, aside from this the textures and the flavors are going well with each other!
It’s so good!!